Light vegetable soup is ideal for people with sugar intolerance and high blood pressure. Avoid using sugar or any products containing sugar during preparation. Reduce salt if you have high blood pressure.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 20g | 7% |
| Fat | 0.3g | 0.5% |
| Calories | 111kcal | 5.5% |
| Protein | 2.3g | 4.6% |
| Energy | 464kJ | 5.5% |
| Sodium | 506mg | 21% |
| Carbs | 20g | 7% |
| Iron | 0.8mg | 4% |
| Vitamin D | 0.1µg | 0.5% |
| Manganese | 0.15mg | 7.5% |
| Sugars | 4.1g | 4.6% |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | carrot | 1 |
|
| 2 | zucchini | 1 |
|
| 3 | potatoes | 1 |
|
| 4 | onion | 1 |
|
| 5 | garlic | 1 |
|
| 6 | salt | 1 |
|
| 7 | pepper | 1 |
|
| # | Steps |
|---|---|
| 1 | Wash all vegetables and cut them into small pieces. |
| 2 | Heat water in a large pot and gradually add the vegetables. |
| 3 | Leave the mixture to boil until the vegetables are cooked. |
| 4 | Add salt and pepper to taste. |
| 5 | Mix the ingredients with a hand blender to obtain a homogeneous consistency. |
